On the second day after Xue Yi’s return, Shibuyu reorganized the breakfast options. In addition to pan-fried buns and Yangchun noodles, they also added crab roe soup buns, small wontons and duck blood vermicelli soup. If Zhao Xiaoman hadn’t mastered the craftsmanship, Xue

I also want to add multigrain pancakes.

"Well, Xiaomi, hang up my three sets of duck and crab-meat lion heads again."

Early in the morning, Xue Yi ordered Mo Xiaomi to restore her temporary menu, and also asked her to notify the diners who had queued up before that they could come over to dine.

"Okay." Mo Xiaomi responded and began to sort out the menu.

In order to allow diners to better distinguish the dishes in the corresponding time periods, Mo Xiaomi specially re-divided the display of menus in the three time periods of breakfast, lunch and dinner, and also replaced the temporary menus with different colors to show the distinction.

.

As a result, customers who entered the store were obviously stunned for a few seconds after seeing the menu.

"Why are there so many dishes missing all at once? Did Boss Su run away?"

"No, it is to make it easier for everyone to know more clearly what dishes we serve in the morning, lunch and evening, so we have made changes. The yellow ones are temporary menus. If the quota is full or there is an accident, you cannot continue to order." Mo Xiaomi patiently

explained.

"That's good. In the past, there were so many menus that I couldn't see them all, and my eyes were dazzled. But it's so good, refreshing, and clean." An old man doing morning exercises said with satisfaction.

"Master Xue is back, right? Crab roe soup dumplings are here, as well as wontons and duck blood vermicelli, all of which are Jingling flavors, so good!" Another uncle pointed to the menu: "Give me a bowl of wontons first.

Come on, have a taste."

"Then I'll have some duck blood vermicelli soup. The vermicelli will be cooked a little bit. I'm old and have bad teeth."

"Okay." Mo Xiaomi wrote down the requirements and sent the menu back to the kitchen.

Su Lianzheng prepared all the ingredients early in the morning and waited for the kitchen to use them. A dozen processed Gaoyou ducks were stripped and laid on the chopping board. Su Zifang took out all the internal organs and washed them with rice washing water according to the previous method of handling ducks.

Clean, fry the duck and put it into the soup pot with the spices to stew.

Xue Yi looked at Su Zifang's actions with disgust: "You can't take off the bones of a whole duck. The duck is so miserable that the skin is broken. And with your heat, the duck is cooked before it's cooked."

pot."

"and this--"

Under Xue Yi's criticism, Su Zifang suddenly felt that his previous B-level duck blood vermicelli soup was purely a fluke.

After handling the second duck, Xue Yi probably felt that Su Zifang was hopeless. He put down the half-mixed wonton fillings in his hand, stepped forward and pressed Su Zifang's hand: "Forget it, I'll demonstrate to you.

You see."

An experienced chef will know if there is one as soon as he gets started.

Xue Yi cut off the duck's feet and small wings with four knives, and took out the internal organs using the same technique as three sets of ducks without damaging the skin.

Heat the pan over high heat and fry slowly over low heat. Every part of the duck is fried until golden brown, the duck skin is crispy, and the duck fat flows out. When it is still a semi-finished product, it is several times more fragrant than the duck fried with perilla.

"A duck like this is considered good for making soup, but yours is not good!"

Xue Yi made the final decision.

Su Zifang:......

After giving instructions to Su Zifang, Xue Yi stopped by to check on the progress of the steamed bun group and complained: "Old Xia can make noodles, but these steamed buns are still not good. They are not as good as my crab roe soup dumplings."

He said he was not convinced, but still complained in a low voice: "It's really disrespectful to come here to poach my apprentice when I'm not paying attention. I will take you to Aozao Noodle House to study for a day another day."

Everyone:......

You can't afford to cause grievances between big bosses!

Several people pretended not to hear or know, look no evil, hear no evil, and concentrate on dealing with the bun in front of them.

Because the filling methods of the pan-fried and crab roe soup dumplings are basically the same, Xue Yi did not modify anything specially. He just demonstrated how to make the filling with crab roe and crab meat, and prepared a pot of jelly.

The pointing process is also very simple.

"You just wrap the fillings of the crab roe soup dumplings as if they were fried, leaving a little space for the jelly. About three to four parts of fillings to one part of jelly will be better."

They have been making pan-fried buns for a few days, and they are all experts at putting the suzi in them.

But for the crab roe soup dumplings, except for Su Zifang, who had learned it before, the other three were making it for the first time, so it was inevitable that there would be some... wonderful performances.

Zhao Xiaoman and Zhang Zidan restored 80% of the image after just one look, and Mu Fei also roughly made a 60% impression.

Xue Yi:……

He remembered that when he was teaching Su Zi how to make the buns, it took him five days just to roll them out, and it was already half a month before he could make the buns that were visible.

I originally planned to make crab roe buns mainly by myself today, so I didn’t prepare a little bit of skin jelly.

In this situation now, you probably don’t have to do it yourself.

After looking at the next few steamed buns, Xue Yi sighed secretly and looked at Su Zifang with a bit of dissatisfaction: "My apprentice is fine in other aspects, but this basic skill is really bad!"

Su Zifang, who was making soup, suddenly felt a chill on his back. He turned around and saw that Xue Yi was reminding several people about the precautions for steaming crab roe soup dumplings. There was nothing unusual.

He turned around angrily, put the last duck into the pot, and began to process the duck offal.

"Be sure not to blanch it after washing it, but boil it in the original soup, otherwise the flavor will not be strong enough."

Xue Yi didn't know when he touched Su Zi and put it down. After reminding him, without waiting for a reply, he returned to his seat and started preparing small wontons.

As a special delicacy, firewood wontons have always been a favorite of the people of Jinling.

Before the subway connected to Pukou, many people in Jingling would drive dozens of kilometers to the other side of the river on weekends just to have a bite of authentic wood-fired wontons.

Although it is not allowed to make firewood now, the wontons made in the old way are still the white moonlight of Jingling people.

Xue Yi chooses pork front leg meat as the filling, which is three fat and seven thin, and extremely tender.

The pork bone broth that took three hours to be simmered was sifted through the oily noodles, and the milky white color came out first. When you checked it with your eyes, it tasted delicious.

The method of wrapping wontons is much simpler than that of steamed buns.

The square dough was held in Xue Yi's hands. He picked up a piece of meat filling with his chopsticks and placed it in the middle of the wonton wrapper. He grasped it with his four fingers and threw it into the flour-dusted plate. A small wonton was wrapped.

Xue Yi's technique was very fast, and within ten minutes the plate was full.

Here, the duck soup that Su Zi put in is also delicious, and the golden duck fat is spread on the soup surface, making people salivate.

Zhao Xiaoman and Zhang Zidan stacked two large steamers together, and the crab roe soup dumplings started to steam up, and they would be ready in about a quarter of an hour.

Mu Fei also brushed a layer of oil on the bottom of the pot, and the fried buns were ready to go.

The smoke rises from the back kitchen, mixed with the mellowness of duck soup, the deliciousness of pork bone broth, the oiliness of crab roe soup dumplings, the crispness of pan-fried dumplings and the refreshingness of Yangchun noodles, intertwined into a symphony of pulsating taste buds.
Chapter completed!